Pour Angostura bitters on the side of a highball or Collins glass starting from the bottomand twist the glass so it forms a spiral, add ice and a few more drops of bitters, then
2 parts Vodka
1 Part Lime cordial
5 parts Lemonade

straight up regular Negroni with Plymouth Gin, Martini & Rossi sweet vermouth and Campari. It's the first time I made one so from recipes I found I just went 1:1:1 proportions. Any suggestions for improvement?

straight up regular Negroni with Plymouth Gin, Martini & Rossi sweet vermouth and Campari. It's the first time I made one so from recipes I found I just went 1:1:1 proportions. Any suggestions for improvement?

I wrote a response to this suggesting flaming an orange twist over it, and use as big an ice cube as you can get as I prefer mine mostly undiluted.

Then I did a quick google and found a video from Jim Meehan making one. Best negroni video I've seen. http://vimeo.com/27493850

straight up regular Negroni with Plymouth Gin, Martini & Rossi sweet vermouth and Campari. It's the first time I made one so from recipes I found I just went 1:1:1 proportions. Any suggestions for improvement?

I prefer the Negroni's cousin, the Agavoni, which substitutes silver tequila for gin.

If you want to stick with gin, you can consider substituting a radically different one, such as Ransom Old Tom. In place of Campari, you can try Gran Classico, which is said to be closer to the original Campari. This substitution results in a more subtle and complex drink in my opinion.

It's nice but somehow .. erm.. like when you eat a cake with too much baking powder and your teeth get all furry or whatever. I think I like a "normal" Ginz Fizz better.
Foam is, I guess, ok, but still much improvable by better skillz.

Edit: Actually, no, I don't like it. imo cream doesn't fit in there. Not sure whether I like egg white in drinks either, but that was just the first one I've had with it, thus my experience is pretty limited and I don't want to judge it yet.

Agavoni. Not bad but don't think I prefer it.
Edit: Actually, no, I don't like it. imo cream doesn't fit in there. Not sure whether I like egg white in drinks either, but that was just the first one I've had with it, thus my experience is pretty limited and I don't want to judge it yet.

Ok. The foam is seperated. But there is much more foam. And much finer one. I'll just blend the egg white with my Zauberstab/bamix next time
I've done everything right, theoretically, just not long and hard enough.